Gourmet Onions

By JenHall

haven't tried this yet

Ingredients

• 2 pounds boiling onions (1 to 1 1/2 inches in diameter), peeled
• 1/4 cup butter
• 1/3 cup dry sherry or 2 Tbsp. cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup finely shredded Parmesan cheese

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Cook onions in rapidly boiling water for 1 minute; drain and cool slightly. To peel, cut a small X in top of onion. Squeeze from the root end to slip the skin off. Trim away the roots, if necessary.

2. In a large skillet cook onions, covered, in lightly salted boiling water for 10 to 12 minutes or just until tender; drain. Cover and chill up to 24 hours.

3. Let onions stand at room temperature about 30 minutes. In a large skillet melt butter over medium heat; stir in sherry, sugar, salt, and pepper. Add onions and cook over medium heat about 5 minutes or until onions start to brown and butter mixture is thickened, stirring occasionally. Turn into serving dish; sprinkle with cheese. Makes 8 servings.

From the Test KitchenTo serve right away: •Onions may be prepared without the chilling step.


Nutrition Facts (Gourmet Onions) Servings Per Recipe 8,
cal. (kcal) 117,
Fat, total (g) 7,
chol. (mg) 18,
sat. fat (g) 4,
carb. (g) 10,
Monosaturated fat (g) 2,
fiber (g) 1,
sugar (g) 7,
pro. (g) 2,
vit. A (IU) 194,
vit. C (mg) 5,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 28,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 179,
Potassium (mg) 148,
calcium (mg) 71,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet